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Preparation Time : 15
Cook Time : 20
Total Time : 35
Mathiya Flour (Moth Beans flour Urad Daal Flour) 2 cups
Water as require 1 cups
Salt to taste 1 pinch
sugar 1 tbsp
carom seeds 1/2 tbsp
baking soda 1 pinch
green chilli paste 1 tsp
oil 2-3 tbsp
Oil for deep frying 1 cups
Take a pan.
Add 1.5 cups water into it.
Let the water boil on medium flame.
When water starts boiling add salt and baking soda into it.
Switch off the flame.
Let the water cool down.
Now take a large bowl.
Add Mathiya Flour, sugar, carom seeds, chill paste.
Mix it well.
Now add the boiled water into it and kneed a stiff dough like bhakhri dough.
Add few drops of oil and coat the dough.
Now grease the flat surface with oil.
Put the dough over it.
Now using pestle (Khandi Dasta/ Mortar) pound the dough.
Make dough falt.
Add few drops of oil and pound again.
Flatten it and do it for 5 minutes until dough becomes smooth.
Now make the equal Dough balls.
Using Rolling pin roll it out like papad.
Make thin mathiya.
Cut the Mathiya in four equal parts.
Repeat this for making all mathiya.
Now take a pan and heat oil.
After heating the oil deep fry the mathiya.
Fry until crisp and little golden.
Drain it on kitchen paper.
Mathiya is ready to be serve.
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